Name: Chocolate Chip Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups (200g) all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 cup (110g) vegetable oil; 1/2 cup (100g) granulated sugar; 1/2 cup (100g) light brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups (180g) finely shredded zucchini, moisture squeezed out; 3/4 cup (130g) mini chocolate chips, plus more for topping

Why You’ll Love Chocolate Chip Zucchini Bread Recipe

It transforms everyday zucchini into something delicious, making it a clever way to sneak veggies into baking.
The contrast of tender bread and melty dark chocolate chips gives every bite a little delight.
The recipe is versatile — it works for breakfast, snack time, dessert, or even gifting to friends.
It uses simple pantry ingredients, so you likely have what you need already.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Finely grated zucchini (about 1½ cups or ~1½ medium zucchini)
All‑purpose flour
Baking soda
Baking powder
Kosher salt
Melted unsalted butter, cooled
Granulated sugar
Light brown sugar, packed
Sour cream
Large eggs
Vanilla extract
Dark chocolate chips (about 1½ cups, plus more for topping)
Flaky sea salt (optional, for sprinkling on top)

Directions

Preheat your oven to 350 °F (about 175 °C) and grease and line a 9 × 5-inch loaf pan with parchment paper.
Grate the zucchini and measure out 1½ cups (about 270 g). Squeeze out excess water and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a large mixing bowl, whisk together the melted butter and both sugars until combined. Then mix in the sour cream, eggs and vanilla extract, followed by the squeezed zucchini.
Pour in the dry ingredient mixture and gently fold together until just combined. Then gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle a few extra chocolate chips on top for appearance, if desired.
Bake for about 1 hour to 1 hour and 10 minutes — insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Remove from oven and allow the loaf to cool in the pan on a cooling rack for about 30‑40 minutes. Then sprinkle with flaky sea salt (if using), slice and serve.

Servings and timing

Makes 1 loaf (typically ~10‑12 slices).
Prep time: ~20 minutes.
Cook time: ~1 hour to 1 hour 10 minutes.
Cooling time: ~30‑40 minutes before slicing.

Variations

Swap the dark chocolate chips for semi‑sweet, milk chocolate or even white chocolate chips for a different flavor profile.
Add chopped nuts (such as walnuts or pecans) for crunch in the batter.
Use a combination of zucchini and carrot (grated) for added vegetable variety.
Mix in a teaspoon of cinnamon or nutmeg for a spiced version.
Make it gluten‑free by replacing the all‑purpose flour with a 1‑to‑1 gluten free flour blend.

Storage/Reheating

Store the cooled bread covered at room temperature for up to 3‑4 days.
For longer storage, wrap the loaf tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
To reheat slices: microwave for ~15‑20 seconds on medium power or warm in a toaster oven for a few minutes until just warmed through.

FAQs

What size loaf pan should I use?

A 9 × 5‑inch (about 23 × 13 cm) loaf pan is recommended for this recipe. It ensures proper baking time and loaf height.

Do I need to peel the zucchini before grating?

No, you can leave the skin on. The grated zucchini with skin still provides moisture and texture without negatively affecting flavor.

Should I squeeze the moisture out of the zucchini?

Yes — in this recipe you squeeze out excess water from the grated zucchini so the loaf doesn’t become too wet and bakes evenly.

Can I use vegetable oil instead of butter?

Yes — you can swap melted butter for vegetable oil (or a neutral oil) if you prefer. The texture will be slightly different but still delicious.

How can I tell when the bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs (not raw batter), the loaf is done. If the top is browning too fast, tent loosely with foil.

Why are there so many chocolate chips?

The generous amount of chocolate chips gives bursts of melty chocolate in every slice, which makes this zucchini bread feel indulgent instead of “just healthy.”

Can I make muffins instead of a loaf?

Yes — you can divide the batter into a muffin tin (12‑count) and bake for a shorter time (check around 45‑55 minutes or when a toothpick comes out clean). The baking time will vary.

What if the top of my loaf is browning too quickly?

Loosely cover the loaf with aluminium foil for the last 10–15 minutes of baking to prevent over‑browning while allowing the middle to finish baking.

Is this suitable for freezing?

Yes — once fully cooled, wrap the loaf tightly and freeze for up to 3 months. When ready to eat, thaw and optionally warm slightly before serving.

Conclusion

This chocolate chip zucchini bread is a sure winner — moist, chocolate‑filled, and smartly designed to make the most of zucchini. Whether you serve it for breakfast, snack time or dessert, its rich chocolate and tender crumb will have everyone coming back for another slice. Enjoy the process of baking it, and then indulge in that first warm slice with a slightly gooey chocolate chip surprise.